Evaluation of the nutritional composition in effect of processing cassava leaves (Manihot esculenta) using multivariate analysis techniques

Publication date: Available online 15 October 2019Source: Microchemical JournalAuthor(s): Bruna Rosa da Silva Santos, Emmanuelle Ferreira Requião Silva, Lucas Almir Cavalcante Minho, Geovani Cardoso Brandão, Ana Maria Pinto dos Santos, Wagna Piler Carvalho dos Santos, Mariângela Vieira Lopes Silva, Walter Nei Lopes dos SantosABSTRACTCassava leaves (Manihot esculenta) are used to prepare “maniçoba”. Of indigenous origin, this dish is considered of high nutritional value for Brazilian cuisine. However, the leaves should be processed in order to eliminate the hydrocyanic acid that they contain. In this work, the centesimal composition, physical-chemical characteristics, micro (Cu, Mn, and Zn) and macronutrients (Ca, K, and Mg) were evaluated in cassava leaves cultivates in the State of Bahia, Brazil, according to different types of processing the leaves. The centesimal composition and physical-chemical characteristics were determined employing methodologies described by Adolfo Lutz Institute. The determination of the mineral composition was performed employing ICP OES, after microwave-assisted acid decomposition procedure of leaves samples. The accuracy of the method was confirmed by the analysis of spinach and apple leaves certified reference materials (NIST 1570a and NIST 1515) from the National Institute of Standards and Technology (NIST). Residual carbon content was evaluated by ICP OES. The samples were evaluated raw and after the cooking and fermentation processes....
Source: Microchemical Journal - Category: Chemistry Source Type: research